I am consulting you on this situation, individually, for your expert advice. We have been approached by a large restaurant franchise that is having trouble staying competitive in the casual dining market. This client's performance had been slipping, employees are becoming disengaged. As part of their strategy to stay competitive, the company has strategically decided to add a line of upscale food and alcoholic beverages to their menu. The CEO of this company has asked for our consultation services. She knows that to make the new strategy work she will need the full support of the employees from the servers up through the ranks to the managers and supervisors. The employees range in age from 18 to 46. The experience levels of the employees range from newly hired to six years at this particular restaurant. Each employee has their food handling permit but none have a bartender's license. There are three (3) shifts from the clean-up crews that start after the restaurant closes in the evening, the food preparers that start in the early morning hours, and over-lapping shifts of servers, hostesses, and bussers that work the hours that the restaurant is open to the public. All employees were trained in promoting customer relations, as well as their particular job function, when they first started with the company, without additional training thereafter. Some of the employees are looking elsewhere for positions that offer career advancement and motivation. The building is in the older part of the city but is maintained well. There is ample parking space and lighting available. The restaurant atmosphere has not been updated since the restaurant opened 10 years ago and the menu has remained the same. There have been a few price increases to offset the increase in operating costs of food, utilities, and rent.

Required:
Advise the CEO as to how she should lead the company to successfully implement the new strategy.